Roasted tomato soup

By Mary Berg
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Roasted tomato soup

Tomato soup can come from a can, but it's usually a boring affair. Instead, try roasting plum tomatoes, garlic, red onion and thyme to unlock their incredible flavours. Better yet, you can serve this soup as a hot dish, chilled for summer or freeze it for meals to come.



  • 15 plum tomatoes, halved, cored, and pulp removed
  • 4–6 cloves garlic, unpeeled and whole
  • ½ red onion, peeled and thickly sliced
  • 5–7 sprigs thyme
  • 2 teaspoons sugar
  • 1 tablespoon balsamic vinegar
  • 2–3 cups low sodium vegetable or chicken stock
  • Kosher salt
  • Freshly ground black pepper
  • Lemon or a bit more balsamic, if needed


  1. Preheat your oven to 375 degrees Fahrenheit and toss the tomatoes, garlic, onion, and thyme on a large rimmed baking sheet.  Scatter the top with sugar and season with salt and pepper.  Drizzle the top of the vegetables with olive oil and balsamic vinegar and toss to coat.
  2. Pop the pan in the oven for 45 minutes, stirring about halfway through. 
  3. Meanwhile, heat two cups of the stock in a large pot over medium-low heat.  When the vegetables are done, pick out the sprigs of thyme and transfer the rest of the mixture to the pot of stock.  Using an emersion or regular blender, blend the soup until it is smooth, adding more stock if needed.  Give the soup a taste and season with salt, pepper, and a little lemon or balsamic if needed.
  4. Serve hot or chill for a lovely summery soup!


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